For the hybrids of
two modified parents XA(TT)/057(TT), designated as
XY57(TT), the GBSS activities and AC were reduced
to 4.9 nmol/g min and 12.5% (Table 2). Meanwhile,
the gel consistency (83.8 mm, Table 2) was significantly
softer than the original hybrid (36.5 mm,
Table 2). The hybrid XY57 (TT) was tender, cohesive,
glossy and easy to cook.